Creamy Banana Ice Cream with Almond Praline

By Noah BennettAug 5, 2026

This creamy banana ice cream is a delightful treat that features a rich flavor and smooth texture, enhanced by the crunchy almond praline. The banana contributes significantly to its creaminess, making it an indulgent dessert that's perfect for any occasion. You can prepare the components in advance, allowing you to enjoy this homemade delight whenever the craving strikes.

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Prep 40 minCook 20 minTotal 60 min4 servings

Instructions

Peel, chop and freeze the bananas completely.

In a pot, add the cream, milk, vanilla essence and half the sugar.

Add the remaining sugar to the egg yolks and whisk immediately.

Heat the milk and cream until steam comes out (not boiling).

Add a quarter of the milk mixture to the egg yolks and whisk quickly.

Add the remaining milk mixture and whisk.

Pass through a sieve and return to the pot.

Cook on medium-low heat while stirring until the mixture reaches coating consistency.

Remove from heat and transfer to an ice bath to cool to room temperature.

Transfer to a large container and freeze until solid (6-8 hours).

For the almond praline, add a thin layer of sugar to a pan over medium-low heat.

As sugar starts to melt, sprinkle more sugar on top in thin layers.

Do not stir; instead, use the handle of the pan to move it around.

Once melted and golden, turn off the heat, add almonds, and stir quickly.

Transfer to a heat-resistant surface lined with silpat or baking paper and let cool.

Chop the cooled praline to the desired size.

In a food processor, blend the crème anglaise and frozen bananas on high until smooth.

Mix in the praline and transfer to the freezer until frozen, then serve.

Creamy Banana Ice Cream with Almond Praline

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Desserts Party

Creamy Banana Ice Cream with Almond Praline

Name: Creamy Banana Ice Cream with Almond Praline
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tsp vanilla essence; 200 g sugar (divided); 8 number egg yolks; 500 ml whipping cream; 500 ml whole milk; 2 tbsp manjar blanco; 800 g bananas (weight with peel; or 600g banana pulp); 100 g almonds; 120 g sugar

By Noah BennettAug 5, 2026

0(0)

Prep 40 minCook 20 minTotal 60 min4 servings

Ingredients

Servings4

•2 tsp vanilla essence
•200 g sugar (divided)
•8 number egg yolks
•500 ml whipping cream
•500 ml whole milk
•2 tbsp manjar blanco
•800 g bananas (weight with peel; or 600g banana pulp)
•100 g almonds
•120 g sugar

Instructions

1
Peel, chop and freeze the bananas completely.
2
In a pot, add the cream, milk, vanilla essence and half the sugar.
3
Add the remaining sugar to the egg yolks and whisk immediately.
4
Heat the milk and cream until steam comes out (not boiling).
5
Add a quarter of the milk mixture to the egg yolks and whisk quickly.
6
Add the remaining milk mixture and whisk.
7
Pass through a sieve and return to the pot.
8
Cook on medium-low heat while stirring until the mixture reaches coating consistency.
9
Remove from heat and transfer to an ice bath to cool to room temperature.
10
Transfer to a large container and freeze until solid (6-8 hours).
11
For the almond praline, add a thin layer of sugar to a pan over medium-low heat.
12
As sugar starts to melt, sprinkle more sugar on top in thin layers.
13
Do not stir; instead, use the handle of the pan to move it around.
14
Once melted and golden, turn off the heat, add almonds, and stir quickly.
15
Transfer to a heat-resistant surface lined with silpat or baking paper and let cool.
16
Chop the cooled praline to the desired size.
17
In a food processor, blend the crème anglaise and frozen bananas on high until smooth.
18
Mix in the praline and transfer to the freezer until frozen, then serve.